Cookies & Cream Cookies

Raise your hand if you love Oreos. Raise your other hand if you love putting Oreos in something else (like CUPCAKES). Now put both of your hands back down so you can scroll to the recipe for these unbelievably Oreo-y cookies that you must must must make this cookie baking season!

It’s as if the 12 Days of Christmas Cookies didn’t have enough cookies and it needed to have a cookie within a cookie to feel complete. Uhh yeah, I totally get that. Give me all the cookies.

So let’s talk cookies & cream cookies. We won’t have to talk long because these cookies are so simple. So simple, in fact, you might find yourself wiping out the Oreo section of the grocery store just because you can’t stop baking. There is absolutely nothing wrong with that.

The base for these cookies is very basic: just some flour, butter, and sugar. There is also a touch of cornstarch in these cookies because I preferred the cookies with it than without it. Cornstarch adds a bit of softness to cookie dough. Without it, the cookies are a little too crunchy for my liking. You’d be surprised what just 1 teaspoon of cornstarch can do to the texture of a cookie. Don’t leave it out!

The star of the show is, of course, the Oreos. You’ll need 10, coarsely chopped, which is great, because then you’ll be left with about 40ish Oreos to dunk in milk. Or to make more cookies. Whatever. Bottom line is: cookies make the world go ’round.

You don’t need to chill this dough, and you also don’t need to roll it into balls. Just drop rounded scoops right onto a baking sheet. I mean, can these cookies get any easier? Yes, they can actually. They disappear very easily. This is an experiment we tested 3 separate times in our house. The results were 100% of the cookies easily disappeared in 100% of a very short, undisclosed amount of time. I am a scientist. This was very strictly studied and documented.

In fact, one of the 3 times we made these cookies & cream cookies, I threw in some Halloween sprinkles. Which were ADORABLE. Of course, I didn’t take any pictures. But Christmas sprinkles or really, any holiday sprinkles would be a great addition to these cookies. And holiday Oreos? Fantastic. Throw those in too.

These cookies are definitely for the Oreo lovers and cookie lovers alike. Some of the Oreos stay crunchy while others, more so the ones in the center of the cookie, get soft with melty Oreo filling. So many textures, lots of flavor, and plenty of room for holiday jazziness.

Add some to your cookie trays this year and I guarantee they’ll be some of the first to go!

Instructions

Preheat oven to 350ºF. Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.

In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

In a medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until dough forms. Beat in chopped Oreos until evenly dispersed.

Using a cookie scoop or a Tablespoon measuring spoon, drop rounded balls onto baking sheet. You may lightly round the dough balls with your hand, but this is not required. Dough is very soft. Bake for 13-14 minutes or until sides just begin to brown. Centers of cookies will look under baked. Remove from oven and allow to cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 14-15 minutes.

These cookies were fabulous. My kids loved them, my husband said they were divine, even my mom thought they were ridiculously good! Three pieces of advice: 1. use a machine to mix this batter, unless you are a body builder or trying to become one. 2. I used half brown sugar, half regular sugar and this turned out wonderfully. 3. I took the cookies out just as the tops were starting to turn brown, which took about 11 min at 350F. I transferred after a minute to my wood cutting board where they cooled nicely. Will definitely make these again! Thanks for this great recipe!

Thanks so much for your feedback! I agree, using a mixer is the best way to make these cookies, as suggested in the recipe’s instructions. Looks like your baking time varied a bit from mine– glad you checked on them!

Sorry you weren’t a fan. Everyone’s oven is different. I’ve made these cookies and others like it (because the base recipe is the base for several of my cookie recipes) plenty of times and I’ve never found them to be “too” hard. That’s why I say in the recipe to bake for whatever amount of time “OR until sides just begin to brown.” Cookies are finicky, and it’s up to the baker to pay attention to doneness cues.

I so agree with you,We all know every oven can be different, I say bake time given is always approximately, Only we know how are oven works, I always do a trial run..Thanks for the recipe please keep sharing.